Kool-Aid Candy

RE: Kool-Aid Candy Post By wildflower (Guest Post) (01/10/2006) http://www.kraftfoods.com/recipes/C ... serts/OtherCandies/Cut-OutCandy.html Cut-Out Candy 2 pouches CERTO Fruit Pectin 1/2 tsp. baking soda 2 cups sugar, measured into separate bowl (See tip below.) 1-1/3 cups light corn syrup 1 envelope KOOL-AID Unsweetened Soft Drink Mix, any flavor Additional sugar for rolling BUTTER or spray a 13x9-inch baking pan with cooking spray; set aside. STIR fruit pectin, 2 Tbsp. water and baking soda in 4-quart saucepan. (Mixture will foam slightly.) Cook on high heat, stirring constantly, until foam has thinned. Remove from heat; stir in 2 cups sugar, corn syrup and soft drink mix. Stirring constantly, bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat and boil 3 minutes. Remove from heat; stir mixture until bubbles have thinned. POUR immediately into prepared pan. Let stand at room temperature until mixture is cool and firm, about 3 hours. Loosen edges with point of sharp knife. Invert pan onto wax paper which has been sprinkled with about 2 Tbsp. sugar. Sprinkle an additional 2 Tbsp. sugar over top of candy. Cut into 1-inch squares or decorative shapes with small cookie cutters. Roll candy pieces to coat in sugar, shaking off excess. Let stand overnight, uncovered, at room temperature before packing or storing. Gummi Bears from:http://www.wchstv.com/gmarecipes/homemadecandy.shtml Ingredients # 3 pkgs. of unflavored gelatin (packages that come in a box each package represents about 3/4 tablespoon) # 2 tablespoons flavored jello # 1 tablespoon Kool-Aid (flavor to match jello) # 1/2 cup iced water # Candy molds Directions 1. In 1/2 cup of icy cold water, slowly add gelatin , kool aid and jello. Mix well. Allow to stand until mixture looks slushy. 2. Microwave on high for 1 minute and 15 seconds (or just until top foams). With a large eyedropper or turkey baster fill candy molds. Put molds in freezer for 10 minutes. 3. Remove from freezer, remove candy by bending mold and teasing candy away from sides. Store in airtight containers or Ziplock bag. 4. Recipe makes enough to fill 2 and 1/2 molds that make 16-candies per mold.